Servings
Font
Back
Macaroni and Broccoli with Tiny Meatballs
5 from 20 votes

Macaroni and Broccoli with Tiny Meatballs

Macaroni and Broccoli with Tiny Meatballs combines baked tiny seasoned meatballs with elbow macaroni and tender broccoli florets cooked in a garlic and olive oil infused broth. Pecorino romano cheese and red pepper flakes add salty and spicy notes, resulting in a hearty and textured meal. This pasta soup merges comforting pasta, savory meatballs, and green vegetables in one pot.

Prep Time
5 mins
Cook Time
20 mins
Total Time
25 mins
Servings: 6
Calories: 493 kcal
Course: Main Course
Cuisine: Italian

Ingredients

For the meatballs
  • 1 pound ground chuck
  • 2 large egg
  • 1/2 cup Italian seasoned breadcrumbs
  • 1/4 cup flat-leaf parsley minced, Italian
  • 1/3 cup pecorino romano grated
  • 1 teaspoon kosher salt
  • 1/4 teaspoon black pepper
For the soup
  • 8 ounces elbow macaroni
  • 1 large broccoli chopped, see notes below, head
  • 1/4 cup extra virgin olive oil
  • 6 cloves garlic sliced
  • 1/2 cup pecorino romano grated
  • 1/2 teaspoon chili flakes
  • 4 cups chicken stock low sodium

Instructions

For the meatballs
    Cup of Yum
  1. Preheat oven to 375f and set rack to middle level.
  2. Mix together all of the meatball ingredients and form tiny meatballs about a 1/2 to 3/4-inch in diameter.
  3. Place the tiny meatballs on a parchment paper lined baking sheet and bake until they reach 165f internal temp (about 15-20 minutes).
For the soup
  1. Bring a large pot of salted water to boil.  Add the chopped broccoli to the boiling water and cook for 5 minutes or until tender.  When finished, set cooked broccoli aside making sure to not drain the boiling water.
  2. Heat a large pot to medium-low and saute the garlic in olive oil until golden (about 2 minutes).  Once golden add the hot red pepper flakes.
  3. Add the cooked broccoli to the pot and saute with the garlic for 3 minutes.
  4. Add the chicken stock and bring to a simmer.  Once simmering, add in the pasta and stir well. Cook the pasta until al dente then remove the pot from the heat source.
  5. Add all of the meatballs to the pot along with the Pecorino Romano cheese and stir to combine. If needed use the reserved water from the broccoli cooking process to thin to desired consistency.
  6. Taste test and adjust salt, pepper, and hot red pepper flakes to taste. Serve in bowls with a drizzle of extra virgin olive oil and more grated Pecorino Romano on the side. Enjoy!

Notes

  • Use most of the broccoli, excluding woody stem bottoms, chopped into chunks.
  • Reduce broccoli boiling time for firmer texture.
  • Leftovers store refrigerated up to 3 days and reheat on stovetop or microwave.

Nutrition Information

Calories 493kcal (25%) Carbohydrates 34.2g (11%) Protein 26.1g (52%) Fat 28.4g (44%) Saturated Fat 9.1g (46%) Cholesterol 115mg (38%) Sodium 679mg (28%) Potassium 431mg (9%) Fiber 3g (12%) Sugar 2.7g (5%) Calcium 144mg (14%) Iron 4mg (22%)

Nutrition Facts

Serving: 6 Serving

Amount Per Serving

Calories 493

% Daily Value*

Calories 493kcal 25%
Carbohydrates 34.2g 11%
Protein 26.1g 52%
Fat 28.4g 44%
Saturated Fat 9.1g 46%
Cholesterol 115mg 38%
Sodium 679mg 28%
Potassium 431mg 9%
Fiber 3g 12%
Sugar 2.7g 5%
Calcium 144mg 14%
Iron 4mg 22%

* Percent Daily Values are based on a 2,000 calorie diet.